It is easy to make fresh chile sauce to suit your taste. I styled these red and green sauces after those I tasted at Ton Kiang in San Francisco. The heat of the chile is concentrated in the yellow veins of capsaicin that run down the walls of the chile and in the seeds, which rub against the veins. Control the heat by the amount of the seeds and veins you use. These medium to medium-hot sauces keep in the refrigerator for a few months.